- Yield servings
"My husband, who is British, kept asking for scones like his mom's. American recipes just weren't the same. I just kept experimenting until one day I found the right combination. My husband was so excited he wrote the words 'Mom learned to make scones' on the inside wall of the garage and dated it."
- 2 1/2 to 3 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 3/4 cup raisins
- 1/2 cup currants or candied fruit
- 1 cup sour milk
- Preheat oven to 425F.
- Combine 2 1/2 cups flour, sugar, cream of tartar, baking soda and baking powder in a medium bowl. Cut in softened butter until mixture resembles fine crumbs. Add raisins and currants, mixing until fruit is coated with the flour mixture.
- Add sour milk and mix well.
- Turn onto a floured board and knead, adding enough extra flour to make a slightly stiff dough. Pat to about 3/4-inch thickness and cut with a 2-inch round cutter. Place scones on cookie sheet and bake 12 to 15 minutes or until lightly browned. Serve warm or cold.
Note: To sour milk, add 1 tablespoon lemon juice to 1 cup milk. Let stand 15 minutes.
Recipe by Nancy Burlison, Horseshoe Bend, Ark.